Homebrew Underground

Tasty Cookies From Macerated Chopped Almonds

When you make almond liqueur, you can save the macerated chopped almonds and use them to make almond liqueur cookies. This is a very easy recipe because the cookies are made with prepared cookie dough available at most grocery stores. These cookies will be a big hit for parties and gatherings. They are a perennial favorite. Use Pillsbury Create ‘n Bake™ cookie dough for Sugar Cookies.

1. Preheat oven to 350° F. Place the cookie dough in the freezer to chill it down very cold to make it easy to slice. Chilling the dough keeps it from getting sticky when it is handled. Place the chilled cookie dough on a cutting board and cut off the two metal clips from the ends, then carefully cut the plastic wrapper lengthwise to expose the dough.

2. Cut the roll into slices 1/4 to 5/16 inches thick. Be careful not to make them too thick because they will spread when baked. You should have about 16 slices when done.

3. Spread them out on ungreased cookie sheets about 3 to 4 inches apart. Allow room for them to spread out when baked. Use the photo below as a guide for arranging them.

4. Now, bring out your baggie of saved chopped almonds from your batch of almond liqueur. They will add a unique almond flavor with very little alcohol. Most of the alcohol will be baked off leaving only the remaining flavor.

5. Using a regular dinner table teaspoon, place a small amount (approximately 1 heaping teaspoon … use a measuring spoon) in the center of each cookie on the cookie sheet. Don’t overdo it. Use the photo below as a guide.

6. Bake for approximately 10 minutes or until the cookies are a golden brown color. When you start to see a light brown color around the edges, pull them out of the oven. Set them aside to cool for a few minutes.

7. Use a metal spatula and remove them from the cookie sheets and place on a paper plate or other ceramic plate or dish. Serve ‘em warm … they have a surprise in the center!